Hi friends, how has winter been treating you? Good, I hope.
Last week we had temperatures at a high of negative 13 with wind chills of negative 20 degrees!
That’s right; I said N-E-G-A-T-V-E 20 degrees! I am pretty sure that my ears got frost bite just from sticking my head out the door to grab the mail.
So, I hunkered down underneath blankets and sweatshirts for at least 3 days. I drank a cup of hot tea at least once an hour and refused to eat any food that was at room temperature or cooler.
With bone-chilling temperatures like that, in my opinion, there is only one way to make it out alive. Hot soup!
Lots and lots of soul-warming hot soup.
This Roasted Butternut Squash and Fennel Soup is the perfect way to keep you warm this winter.
The butternut squash is hearty, sweet, thick and creamy, without adding any cream. The subtly licorice taste of the fennel marries perfectly with the butternut squash.
What I love about this soup is that it is simple to make. You cut up the veggies, throw them in the oven to roast to help bring out the delicious sugars. Puree the ingredients with chicken or vegetable stock, heat up in a stew pot and add a little nutmeg.
Just like that it is ready in under an hour! Can’t beat that.
Roasted butternut squash and fennel soup makes the perfect healthy, hearty side dish or appetizer to any meal.
Trust me, you have got to give this recipe a try.
- 1 large butternut squash, peeled, seeded, chopped into ½ inch cubes*
- 1 large yellow onion, chopped
- 1 large fennel bulb, chopped
- 2 tablespoons melted coconut oil, or grape seed oil
- Sea salt and pepper to taste
- 4 cups chicken broth or vegetable broth
- ½ teaspoon fresh grated nutmeg
- Preheat oven to 425 degrees. Divide the chopped fennel, onion, and butternut squash between two large rimmed baking sheets. Add 1 tablespoon of oil to each pan along with a generous helping of sea salt and pepper. Stir to combine and arrange the veggies in a layer so that they are not overcrowding each other.
- Roast the veggies for 25 to 30 minutes, or until the veggies have a slight char on them and the butternut squash is fork-tender. Make sure to stir the veggies half way through the cooking process and rotate the pans from middle to top rack to ensure even cooking.
- Once the veggies are cooked allow them to cool for 3 to 5 minutes, or until they are cool enough to handle.
- Transfer one tray of the veggies to a food processor, add 2 cups of the chicken broth and process until smooth, about 3 to 5 minutes. Transfer the mixture to a stew pot to heat. Repeat this process with the remaining tray of veggies.
- Heat the soup on the stove on a low heat until the soup is heated through. Stir in the nutmeg and adjust salt and pepper to taste.
- Serve immediately as a side soup or an appetizer soup.
- Store leftovers in an airtight container in the refrigerator for up to a week.